If you’re headed back to college this semester, this course is for you! It’s not easy to figure out how to feed yourself once you’re in the middle of the mayhem. Our dorm cooking mini-bootcamp serves a double purpose: you’ll learn basic techniques and recipes to sustain life in the dorm; and you’ll enhance your image: everyone loves a good cook!

The holidays are history, the weather is cold, and it’s time to settle into another New England winter. What could be better for the short, chilly days than a great bowl of soup and a loaf of homemade bread? Learn the secrets to homemade baguettes – they’re easier than you think. While the dough rises, we’ll prepare three nourishing, delicious winter soups.

Ukrainian Borscht
French Onion Soup
Pasta Fazool

Using knives skillfully is essential for cooks, yet many people have never mastered proper techniques. And because knives form the foundation of a well-equipped kitchen, selection, care, and sharpening are as important as learning to use them properly. In this workshop, students learn to slice, dice and chop fruit, vegetables, herbs, meat, and poultry safely and efficiently. We have many knives, but feel free to bring one to class (we’ll show you how to sharpen it!).

This series introduces novice cooks to classic cooking techniques that are the building blocks of fine cooking. In each class, students prepare a complete menu, from appetizer to dessert. As the series progresses, so will your confidence, especially when you use what you’ve learned in your own kitchen.

Session 1: Equipment and Knife Skills Wed, Jan 12
You’ll get to know the Culinary Underground kitchens as you learn knife skills, and use the equipment. There will be tips for stocking the pantry, an introduction to herbs and spices, and emphasis on the importance of mis en place.

Session 2: Moist Heat Cooking Wed, Jan 19
Moist heat cooking methods include boiling, steaming, stewing and braising, blanching, scalding, and poaching. In this component, student will also learn in detail how to select skillets, sauté pans, and other equipment.

Session 3: Soups & Stocks Wed, Jan 26
Soups are among the most delicious and creative options for nutritious, filling, and budget conscious meals. You may not always use homemade stock in the soups you make, but after you taste it, you’ll want to. In this session you’ll learn how to make chicken, vegetable, and seafood stocks. From these beginnings you’ll move on to building soups.

Session 4: Dry Heat Cooking Wed, Feb 2
Picture this: a perfect roast chicken! You’ll learn to wash, truss, season, roast, baste, test, rest, and carve a chicken. You’ll learn how to select cuts of meat and poultry. Dry heat cooking includes methods such as pan frying, searing, dry poaching, sautéing, grilling, and stir-frying.

Session 5: The Other Stuff Wed, Feb 9
Let’s not forget the tremendous variety that eggs, vegetables, pastas, and grains bring to the table. We’ll take the mystery out of preparing rice and grains, learn basic techniques and surprising ways with eggs dishes, and incorporate vegetables into your meals.

Session 6: Baking Wed, Feb 16
This class is part of the series by popular demand! The variety of baking you’ll do includes both savory and sweet and will introduce you to the many ways you can produce yummy and successful baked goods.

This series introduces novice cooks to classic cooking techniques that are the building blocks of fine cooking. In each class, students prepare a complete menu, from appetizer to dessert. As the series progresses, so will your confidence, especially when you use what you’ve learned in your own kitchen.

Session 1: Equipment and Knife Skills Thurs, Jan 13
You’ll get to know the Culinary Underground kitchens as you learn knife skills, and use the equipment. There will be tips for stocking the pantry, an introduction to herbs and spices, and emphasis on the importance of mis en place. Sample menu:

Session 2: Moist Heat Cooking Thurs, Jan 20
Moist heat cooking methods include boiling, steaming, stewing and braising, blanching, scalding, and poaching. In this component, student will also learn in detail how to select skillets, sauté pans, and other equipment. Sample menu:

Session 3: Soups & Stocks Thurs, Jan 27
Soups are among the most delicious and creative options for nutritious, filling, and budget conscious meals. You may not always use homemade stock in the soups you make, but after you taste it, you’ll want to. In this session you’ll learn how to make chicken, vegetable, and seafood stocks. From these beginnings you’ll move on to building soups. Sample menu:

Session 4: Dry Heat Cooking Thurs, Feb 3
Picture this: a perfect roast chicken! You’ll learn to wash, truss, season, roast, baste, test, rest, and carve a chicken. You’ll learn how to select cuts of meat and poultry. Dry heat cooking includes methods such as pan frying, searing, dry poaching, sautéing, grilling, and stir-frying. Sample menu:

Session 5: The Other Stuff Thurs, Feb 10
Let’s not forget the tremendous variety that eggs, vegetables, pastas, and grains bring to the table. We’ll take the mystery out of preparing rice and grains, learn basic techniques and surprising ways with eggs dishes, and incorporate vegetables into your meals. Sample menu:

Session 6: Baking Thurs, Feb 17
This class is part of the series by popular demand! The variety of baking you’ll do includes both savory and sweet and will introduce you to the many ways you can produce yummy and successful baked goods.

The Superbowl is a great excuse to have a party – even if you’re indifferent as to which teams are competing! We offer a menu of real-food appetizers (it’s important to have enough fuel to jump up and down on the couch) and a game plan for making sure that the host can be part of the action, not sitting on the bench.