Learning the Basics, 4-Part Series: Part I ($300 each class or $1100 for the complete series, includes 2 people)
This series was designed for both beginning students and those who want to refine their culinary techniques. In each class, the basic cooking skills are covered in addition to the all-important time management issue, which will help you to cook full meals from start to finish in the most efficient way possible. Whether you choose to take Part I or combine it with Part II, you will come away from this series with more confidence in your cooking abilities and the necessary vocabulary and skills to successfully continue practicing on your own at home.

Class #1:
Roasted Chicken with Pan Gravy
Mashed Potatoes with Roasted Garlic
Sauteed Broccoli Rabe
Dark Chocolate Mousse
Skills Covered: Basic Knife Skills, Proper Seasoning Techniques (Correct Use of Salt and Acid to Enhance Flavor), Pan-Roasting Chicken Pieces, Making a Pan Sauce, Working with Root Vegetables and Green Vegetables, Roasting Garlic, Learning to Measure for Baking, Working with Chocolate, Whipping Cream, Beating and Folding Egg Whites

Class #2:
Roasted Butternut Squash Soup with Ginger
Seared Steak with Green Herb Sauce
Roasted Potatoes
Sauteed Spinach with Pinenuts and Raisins
Salad with Simple Vinaigrette
Skills Covered: Cooking with Beef: Understanding the Different Cuts, Searing Meat, Making Puréed Vegetable Soups, Sautéing Leafy Greens, Roasting Root Vegetables, Vinaigrette 101

Class #3:
Seared Tuna with Orange-Olive-Caper Relish
Crispy Cod with Lemon Caper Butter
Parchment Baked Salmon with Roasted Red Pepper Coulis
Fragrant Lemon Rice Pilaf
String Beans with Almonds and Lemon
Skills Covered: How to Select Fresh Fish, Fish Cookery: Searing, Pan-Frying & Steaming, Understanding Wild vs. Farm-Raised Fish, Creating Balanced Sauces for Fish, Roasting Peppers, Cooking Rice, Blanching & Shocking Green Vegetables

Class #4:
Cider-Braised Pork Tenderloin with Apples
Braised or Roasted Butternut Squash with Ginger and Orange
Creamed Swiss Chard or Steamed Swiss Chard
Fresh Fruit Crisp
Skills Covered: Cooking with Pork: Understanding the Different Cuts, Browning and Braising Meat, Making a Roux, Steaming Leafy Greens, Working with Winter Squash, Cooking with Fruit

Class #1:
Braised Chicken Cacciatore or Puttanesca
Spinach and Basil Risotto
Tricolore Salad with Roasted Beets
Dark Chocolate Torte
Skills Covered: Browning and Braising Chicken, Making a Tomato Sauce, Risotto 101, Wilting Spinach, Roasting Beets, Working with Chocolate, Beating and Folding Egg Whites

Class #2:
Goat Cheese Soufflé
Roasted Beef Tenderloin with Wild Mushroom Ragout
Haricots Verts with Orange-Pistachio Butter
Red-Wine Poached Pears
Skills Covered: Soufflé 101, Making a Béchamel, Roasting Meats, Working with Mushrooms, Making Flavored Butters, Poaching Fruit

Class #3:
Crisp Duck Breasts with Cherry-Thyme Jus
Sweet Potato and Caramelized Onion Gratin
Asparagus with Orange-Shallot Vinaigrette
Fresh Fruit Pie
Skills Covered: Working with Duck, Making a Jus, Caramelizing Onions (Slow Cooking Vegetables), Making Root Vegetable Gratins, Making Fresh Breadcrumbs, Cooking Asparagus, Working with Pastry Dough

Class #4:
Fresh Pasta (Herbed Ricotta Ravioli or Fresh Linguine with Basil Pesto)
Whole Roasted Fish with Lemon-Parsley Oil
Fresh Fruit Clafouti
Skills Covered: Making Fresh Pasta Dough, Rolling and Stuffing Fresh Pasta, Pesto 101, Roasting and Serving Whole Fish, Working with Custard


Also, please browse through our "Cooking Lighter" curriculum.