We are happy to continue to spread the gospel of homemade cheesemaking in one of our most popular workshops. You will learn the science behind it (very simple, we assure you!), prepare some simple, fresh cheeses, and use them in recipes in class.

Cannoli with Fresh Ricotta Filling
Roasted Tomato Caprese Salad with Fresh Homemade Mozzarella
Nachos with Queso Blanco

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, May 2)
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, May 9)
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, May 16)
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, May 23)
Picture this: moist roast chicken! You’ll learn to debone, truss, and cook chicken chicken to perfection. 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, May 30)
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, June 6)
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!

This daytime version of our popular basics 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 (Thursday, May 3)
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 (Thursday, May 10)
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 (Thursday, May 17)
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 (Thursday, May 24)
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  (Thursday, May 31)
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 (Thursday, June 7)
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!

If you’re into sweat, pain, and tears, but don’t want to go to the gym, how about taking our spicy food class? We’ll prepare a banquet of fiery appetizers from around the globe. And we’ll have some “antidotes” on hand to cool the flames. On the menu so far:

St. Elmo’s Shrimp Cocktail
Ethiopian Chicken Wings Berbere
Dragon Noodles

Note: Class tuition is per couple.
Southborough is not a BYOB town, but we have wine and beer for sale, by the glass or bottle.

Pastry Chef Liz loves the tiny desserts and she is an expert at both preparing them and plating them. These pee-wee European-style offerings are perfect for weddings, showers, or teas, but a trio of them, artfully plated, are a nice dessert for your next party. Here are just a few recipes to get us started:

Pink French Macarons
Key Lime Verrines
Tiny Tart Tatin

If you are a newbie to homemade pasta, this is the class. You will learn to make great homemade pasta – without a machine – and five easy, fantastic sauces. Master them and your reputation as a culinary genius will be made!

Arrabiatta Sauce
Ricotta-Sausage Sauce
Creamy Pesto Sauce
Carbonara Sauce
Wild Mushroom & Rosemary Sauce

Southborough is not a BYOB town, but we have wine and beer for sale, by the glass or bottle.