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!

Flavors of France (Thursday, March 8 )
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.

Flavors of Italy (Thursday, March 15)
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.

Flavors of Mexico (Thursday, March 22)
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.

Flavors of India (Thursday, March 29)
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.

Flavors of Asia (Thursday, April 5)
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.

Cookin’ in the USA (Thursday, April 12)
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.