Series

The Very Basic 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: Knife Skills & Kitchen Tips (July 9). You’ll get to know the Culinary Underground kitchens as you learn knife skills, and use of equipment such as the food processor. Various small kitchen techniques will be demonstrated. There will be tips for stocking the pantry, a “season to taste” exercise, and mis en place for home cooks.

Session 2: Soups and Simple Sauces (July 16). In this session, students learn three simple homemade stocks and how to “build” soups that are based on those stocks. Students will also learn you’ll learn how to “build” a soup from homemade stocks. Students will also learn to prepare five simple sauces: basic vinaigrette, compound butter, pesto, beurre noisette, and gremolata.

Session 3: Moist Heat Cooking Methods (July 23). The moist heat cooking methods include boiling, steaming, stewing and braising, blanching, scalding, and poaching. Students learn how to select cuts of meat, poultry, fish, and produce appropriate for these cooking methods. In this component, student will also learn in detail how to select saucepans, stockpots, and Dutch ovens.

Session 4: Dry Heat Cooking Methods (July 30). Dry heat cooking includes methods such as pan frying, searing, dry poaching, sautéing, grilling, and stir-frying. Student learn how to select cuts of meat, poultry, fish, and produce appropriate for these cooking methods. In this component, student will also learn in detail how to select skillets and sauté pans.

Session 5: Eggs & Vegetables (August 6). Eggs are the most versatile ingredient in the kitchen and we devote some serious time to them in this component. Vegetables that have not been covered in class to date will also come to the forefront. Students will apply the cooking methods learned to far to these ingredients.

Session 6: Pasta, Rice, and Whole Grains (August 13). Most beginners know how to prepare pasta, but students will learn techniques to really improve on it. The different types of rice, as well as whole grains such as quinoa, millet, and bulgur, the different methods for preparing them properly (no more mushy rice!), and ways to incorporate them into everyday meals will be covered.

Type: Hands On
Date: Wed   Jul 9  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $375
(Seats Available)
Workshops

Sometimes, dinner is about firing up the grill; other nights, you just want to assemble something quickly. We offer some new, simple-to-make entrees for your recipe repertoire – and all are perfect for hot weather dining. These are some staff favorites that take advantage of seasonal produce. And our staff offers some suggestions for filling out the menu for each dish.

Blackened Salmon Tacos with Pickled Red Onion
Greens Eggs and Ham
Spanish-Spiced Pork Brochettes, Warm Poached Figs
Chicken Caesar Piadini
Vietnamese Beef Summer Rolls

Type: Hands On
Date: Thu   Jul 31  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $75
(Seats Available)
Couples

Tapas are the little dishes of Spain – but when the Spaniards arrived in the New World, they brought the idea with them and now variants of these little bites appear all over Latin America. You know you want to try them. We’ll mix up a pitcher of clerico (white sangria) to go along with them.

Arepas with Black Beans and Lime Cream
Maduros, Sweet and Spicy
Chicken Chicharones
Argentine Beef Empanadas
Ecuadorian Ceviche
Mini Medianoche Sandwiches
Watermelon & Guava Sundaes

We have wine and beer available for purchase, by the bottle or glass. (Southborough is not a BYOB town.)

Note: Tuition price is per couple.

Type: Hands On
Date: Sat   Aug 2  
Time: 6:30 pm - 9:30 pm
Ages: Adults
Price: $150
(Seats Available)
Kids

Working with our contemporary American bistro theme, students will determine a restaurant “concept”, develop a menu, and create the recipes to serve our restaurant critics on the last day of camp. Students learn some solid culinary skills, tap into their creativity, and work together in a fast-paced environment. We’ll be eating of our “test” recipes each day, too. Interested applicants apply now!

PLEASE NOTE:

  • The camp is for students ages 10-15 years of age
  • CU will provide beverages and lunch for our students while they work.
  • The series is five half-days, Monday through Friday, from 9:30 AM to 1:00 PM; August 4-8
Date: Mon   Aug 4  
Time: 9:30 am - 1:00 pm
Ages: 10-15
Price: $395

* Class Full *

Workshops

Attention, students! We offer a weekday workshop prior to your return to college or university that will get you started in the kitchen. Whether you’re in a dorm or an apartment, we’ll show you how to prepare great meals with minimal time, money, and equipment. Students begin with knife skills and work their way through the 12 essential recipes we believe everyone student should know. These recipes call for just a few simple ingredients, minimum equipment, and are open to lots of interpretations. And the techniques you learn will last a lifetime. For more details, especially concerning your level of expertise, please give us a call.

You don’t need to bring anything – we provide an apron for use during class as well as plenty of take-away containers. You may bring along a chef’s knife (non-serrated) if you have one, and we’ll sharpen it for you.

Note: Enrollment is limited; we want to keep the class small and focused!

Type: Hands On
Date: Tue   Aug 12  
Time: 9:00 am - 4:00 pm
Ages: Adults
Price: $150
(Seats Available)
Workshops

It’s the season for bacon! Actually, it’s always the season for bacon – and we think it has a place in every course of the meal, too! We’ll be using it in it’s different forms, too, from uncured to air-cured to hickory-smoked. And our menu has a little Italian twist.

Hail, Caesar! Crostini
Pork Belly Carbonara
Summer Caprese with Bacon
Bloomin’ Onion Bread with Pancetta
Chocolate, Bacon, and Bourbon Affogato

Type: Hands On
Date: Thu   Aug 14  
Time: 6:30 pm - 9:00 pm
Ages: Adults
Price: $75
(Seats Available)
type legend