Cooking Lighter, 6- Part Series ($300 each class OR $1650 for the complete series, includes 2 people)
This series was designed for those people who want to improve and lighten their cooking style without sacrificing any flavor. We will focus on selecting and cooking high-quality, flavorful ingredients; utilizing fresh herbs; understanding the nutritional value of a balanced meal; and mastering simple cooking techniques like braising, poaching, and steaming to create food that is richly satisfying.

Class #1:
Parchment-Baked Wild Salmon Fillets with Roasted Beet and Yogurt Coulis
Seared Tuna with Orange-Olive Relish
Sautéed Zucchini with Fresh Herbs and Lemon
Fragrant Lemon Rice Pilaf
Orange Olive Oil Cake with Citrus-Rosemary Syrup
Skills Covered: Basic Knife Skills, How to Select Fresh Fish, Fish Cookery: Parchment Baking and Searing, Making Balanced Sauces for Fish, Roasting Beets, Sautéing Vegetables, Using Fresh Herbs, Cooking Rice, Learning to Measure for Baking, Making Infused Syrups

Class #2:
Sweet Pea Soup
Braised Chicken Puttanesca
Roasted Potatoes and Fennel
Oven-Roasted Broccoli with Garlic
Salad with Simple Vinaigrette
Skills Covered: Making Puréed Vegetable Soups, Braising Chicken, Making a Tomato Sauce, Roasting Root Vegetables, Vinaigrette 101, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor)

Class #3:
Spiced Red Lentil Soup
Sauteed Escarole with White Beans, Pinenuts, and Raisins
Roasted Ratatouille
Herbed Barley Pilaf or Creamy Polenta
Skills Covered: Creating Balanced Vegetarian Meals, Exploring Different Grains, Cooking with Legumes, Sautéing Leafy Greens, Roasting Eggplant

Class #4:
Roasted Beef Tenderloin with Wild Mushroom Ragout
Sweet Potato and Caramelized Onion Gratin
String Beans Amandine
Fresh Fruit Crisp
Skills Covered: Cooking with Beef: Understanding the Different Cuts, Searing and Roasting Lean Meats, Working with Mushrooms, Making Gratins, Making Fresh Breadcrumbs, Blanching & Shocking Green Vegetables, Cooking with Fruit

Class #5: THE FLAVORS OF TUSCANY
Tuscan White Bean Soup
Roasted Lemon-Rosemary Chicken
Olive-Oil Mashed Potatoes with Black Olives
Sauteed Broccoli Rabe with Roasted Garlic
Skills Covered: Making Flavorful Bean Soups, Roasting Chicken, Making a Pan Sauce, Flavoring Mashed Potatoes, Roasting Garlic

Class #6: THE FLAVORS OF PROVENCE
Whole Roasted Red Snapper with Fresh Herb Sauce
Warm French Potato Salad
Asparagus with Orange Gremolata
Red Wine-Poached Pears
Skills Covered: Fish Cookery: Roasting and Filleting a Whole Fish, Making an Herb Sauce, Cooking Asparagus, Poaching Fruit, Making Sauce Reductions


Also, please browse through our "Learning the Basics" curriculum.