Class Descriptions
Next Page »| Type: Hands On |
| Date: Wed Jan 11 |
| Time: 9:30 am - 1:00 pm |
| Chef: Lori |
| Ages: Adults |
| Price: $375 |
* Class Full * |
Very Basic Series (AM Session)
This series introduces novice cooks to classic cooking techniques that are the building blocks of fine cooking. In each class, students focus on technique, rather than recipes, to prepare fresh, simple recipes that minimize ingredients and maximize flavor. 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 (Wednesday, January 11)
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: Soups and Simple Sauces (Wednesday, January 18)
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 “build” a soup from homemade stocks. You will also learn five basic sauces that will punch up your recipes.
Session 3: Moist Heat Cooking (Wednesday, January 25)
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 4: Dry Heat Cooking (Wednesday, February 1)
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 (Wednesday, February 8 )
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: Student Practicum (Wednesday, February 15)
The final component of the series is the Practicum, where students, under the supervision of the instructors, put into practice those skills they have learned in the series. No, there will not be a final grade, so don’t be nervous – you are going to surprise yourselves!
| Type: Hands On |
| Date: Thu Feb 2 |
| Time: 6:30 pm - 9:00 pm |
| Chef: Heather |
| Ages: Adults |
| Price: $75 |
* Class Full * |
James, Julia, and Jacques: Three CU Mentors
James Beard was the “Dean of American Cuisine” and a mentor to Julia Child when she was starting here in the states; likewise, Jacques Pepin’s La Technique introduced a whole new generation of chefs to the importance of methods. All were great cooks and even better teachers, especially to the instructors at Culinary Underground. Join us in a class that celebrates their influence on American cuisine as we prepare (and raise a glass of wine to):
- Julia’s Poulet Bon Femme
- Jacques’ Gnocchi Parisienne
- James Beard’s 1-2-3-4 Cake, By Hand
| Type: Hands On |
| Date: Sun Feb 5 |
| Time: 10:00 am - 1:00 pm |
| Chef: TBD |
| Ages: Adults |
| Price: $85 |
| (Seats Available) |
Pastry Sunday: Soups & Baguettes
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 French baguettes – they’re easier than you think. While the dough rises, we’ll prepare three delicious French winter soups:
- Garbure
- Potage Crecy
- Breton Fish Chowder
| Type: Hands On |
| Date: Mon Jan 9 |
| Time: 6:30 pm - 10:00 pm |
| Chef: Lori |
| Ages: Adults |
| Price: $375 |
* Class Full * |
Beyond Basics Series (PM)
The Beyond Basics series of cooking classes is designed for the intermediate cook. These six classes focus on developing more advanced culinary skills, as well as introducing students to more complex, global flavor profiles as we delve more deeply into the use of herbs and spices. Each week, our classes will use a different cuisine as a starting point for learning more challenging techniques. If you’ve taken the Very Basic Series (and have been doing your homework!) or if you are a seasoned cook looking to stretch your cooking wings, join us!
Monday, January 9: France
Students learn to deconstruct chicken and duck, work with pastry; prepare French mother sauces such as Hollandaise; and how to work with wine and spirits. The herbs and spices that characterize French cuisine will be emphasized.
Monday, January 16: Italy
Students learn to deconstruct pork and veal; make handmade egg pasta; advanced techniques for vegetables; how to make fresh ricotta cheese, and to prepare classic besciamella and salsa verde. The herbs and spices that characterize Italian cuisine will be emphasized.
Monday, January 23: Mexico
Students learn to select and prepare whole fish; ways to prepare fresh and dry chilies; the secrets of working with chocolate; and prepare classic sauce such as mole. The herbs and spices that characterize Mexican cuisine will be emphasized.
Monday, January 30: India
Students learn to deconstruct lamb; the difference between wet and dry curries; work with pulse and legumes; make homemade paneer; and prepare cooked and fresh chutneys. The herbs and spices that characterize Indian cuisine will be emphasized.
Monday, February 6: Asia
Student learn to select and prepare shellfish; prepare Asian noodles and dumplings; the methods for steaming, shallow-frying, and red-cooking. and the condiments that characterize Chinese and Southeast Asian cooking. The herbs, spices, and condiments that characterize Asian cuisines will be emphasized.
Monday, February 13: Cookin’ in the U.S.A.
Students learn to select beef and prepare some of the more uncommon cuts; how to use a stovetop smoker; use those amber waves of grain; make ice cream; and prepare some different BBQ sauces. The herbs and spices that characterize regional American cooking will be emphasized.
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